The food lab better home cooking through science ( PDFDrive ) 471

anytrappedairbubblesasyougo.

3.Continueloweringituntiljusttheverytopedgeofthe
bagisabovethesurface(don’tallowanywatertoleak
inside).


4. Seal the bag. You now have your food inside a
completelyairlessbag.

A note about nomenclature: While the term “sous-vide”
technically refers to the vacuum-sealing portion of the
cookingprocess,incommonusagethesedays,it’scometo
mean the act of cooking food in a temperature-controlled
waterbath—sothat’showI’mgoingtouseit,eventhough
mycoolermethodactuallymakesnouseofavacuumatall.
Dealwithit.
So does the beer cooler method really work? I pitted my
beercooler/freezerbagmethod(totalcost:$21.90)againsta
SousVide Supreme/FoodSaver combo (total cost: $569.98),
comparingtheirperformanceinfourcategories:
1.Theabilitytocookproteinstoaprecisetemperatureall
thewayfromtheedgestothecenter.
2. The ability to hold cooked foods at serving